Minnesota farmers are rethinking traditional crop rotations to access the sustainable aviation fuel market, with some exploring alternatives like winter camelina as a potential feedstock. These shifts reflect a broader trend of adapting planting decisions to new renewable fuel opportunities.

Bio-based chemicals are increasingly replacing fossil fuel-derived chemicals in everyday products such as cosmetics and packaging. The global market for bio-based chemicals is expected to reach $208 billion by 2032 as companies seek to meet decarbonization and environmental, social and governance goals.

Companies are exploring microbial oils as a substitute for palm oil to mitigate deforestation risks, with yeast-derived oil and microalgae oil showing potential due to their similar properties to palm oil. Dutch startup NoPalm plans to scale up production of microbial oil, though it won't match palm oil volumes soon.

Convero, an enzyme from Zya that converts roughly 30% of the sugar a person consumes into prebiotic fiber, is among several sugar reduction options in development. It could appeal to manufacturers because they won't have to change the composition of their products, while providing nutritional benefits of reduced net sugars and additional dietary fiber.

MicroHarvest has partnered with VEGDOG to create VEGCAT Pure Bites, a hypoallergenic cat snack made with microbial protein via fermentation. The snack features 60% protein, including 10% from MicroHarvest, and is free from animal proteins and artificial additives.

Researchers examining the use of ternary fuel blends composed of waste cooking oil biodiesel, alcohol and diesel with aluminum oxide nanoparticles in a diesel engine found that the addition of aluminum oxide nanoparticles significantly improved brake thermal efficiency and heat release rates, publishing their findings in Scientific Reports. The investigators did note that nitrogen oxide emissions were higher due to the oxygen content in biodiesel.

Seventy-six percent of people in the general population do not consume recommended levels of omega-3 fatty acids, specifically eicosapentaenoic acid and docosahexaenoic acid, according to a study in Nutrition Research Reviews. The research highlights the health benefits of omega-3, including improved cardiovascular health and cognitive function, and calls for more accessible and sustainable sources to bridge the intake gap.

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